Showing posts with label vanilla paste. Show all posts
Showing posts with label vanilla paste. Show all posts

Monday, April 16, 2012

Vanilla Poached Salmon with Borlotti and Butter Beans

Vanilla Poached Salmon with Borlotti and Butter Beans
I have removed the skin to use skinless salmon for this recipe because I want to lightly poach the fish so that I can use the poaching liquid to enhance the flavour of the beans and create a coating sauce.

Vanilla Poached Salmon

    Borlotti beans, Butter beans, carrot, celery, leak

  • In a large pan prepare your poaching liquid by adding a cup of white wine, 1 cup of water or fish stock, 1 teaspoon of vanilla paste, knob of butter, a few cardamom pods crushed and husked removed, 1 cinnamon quill, 1 tablespoon of honey,1 teaspoon of saffron threads and salt and pepper. Bring this to the boil and pop in your salmon pieces and turn the heat down to a very soft simmer and poach them for about 6 minutes or until the fish is just cooked... remove the fish and set aside while continuing to reduce the liquid by about half.
  • In another large fry pan heat a 50/50 olive and vegetable oil mix and fry stirring constantly until softened, about 5 minutes, the following tiny diced vegetables, 2 carrots, 2 sticks of celery, a leak and a clove of garlic.
  • Add a can of Borlotti beans, a can of Butter beans and the reduced poaching liquid and continue to cook stirring occasionally until the liquid is almost evaporated and you are left with a coating sauce.
  • Remove from the heat stir in another knob of butter and a handful of roughly chopped fresh parsley.
  • Plate up and top with the flaked salmon to serve this delicious healthy meal.

Friday, February 17, 2012

Pumpkin Pie

Pumpkin Pie

  • Pick from the garden a whole Jap pumpkin. Improvise with this step if necessary however note that pumpkins are simple to grow don't need a lot of looking after and the bees do all the work for you.
  • Bake it whole slowly in 160 oven for about 3 hours then cut off the top and scrape out the seeds and discard them. Scoop out the wonderful warm flesh of the freshly baked pumpkin and put it in a food processor try not to eat too much of it at this stage because it will smell and taste divine.
  • You can make your own pastry for the base(this is my plan eventually I am working my way up to this outcome) or buy the frozen one I am using shortcrust. Line your prepared pie dish and blind bake until just golden brown while the pumpkin is cooking to economise on power. I am always wondering what else I can cook at the same time to conserve energy.
  • Add 1tsp vanilla paste or vanilla extract plus 1/2 tsp each of cinnamon, nutmeg & ginger to the pumpkin flesh and blend them all up in a food processor.
  • Beat together lightly 1 egg and 1 egg yolk, 1 cup of brown sugar,  and 1/2cup cream (if you desire). The cream can be left out if your feeling the need to be extra healthy today or served with it separately.
  • Stir the egg mix through the pumpkin mix and spoon into the cooled prepared pie crust. Then bake in a moderate 180 oven until set.
  • Serve with a dollop of double thickened cream (by leaving out both cream options you have made a dairy free dessert)and a sprinkle of cinnamon and pepitas for decoration.
Pumpkin and Cinnamon are best friends.